This is Anita Gelato, a long-standing gelateria that was previously known more widely as La Mamma del Gelato Anita. The name has since been shortened as the brand expanded, but the core offering and flavour rotation have remained largely consistent over time.
2014
I’m not usually one to try creamy flavours of gelato. I usually eat gelato as a dessert when I’m out with friends after lunch. And my subconscious has always reminded me that it’s silly to try to eat something heavy right after lunch. Except this one time at La Mama del Gelato Anita.
Cream-based gelato has generally not been the default choice after a meal, particularly when the intent is a lighter finish. This visit was an exception. A cup with tiramisu and ferrero rosher chocolate was chosen.
The ferrero rocher chocolate was consistent with earlier impressions. It carried a clear Ferrero Rocher analogue: chocolate-hazelnut profile, integrated wafer crunch, and a Nutella-driven base. The absence of a whole hazelnut centre was noticeable structurally, but not in flavour, which remained full and direct.
The tiramisu was less resolved. The alcohol note sat outside the expected profile, reading neither as rum nor Irish cream, which disrupted alignment. Texture was uniform, lacking the variation seen in versions with soaked sponge or biscuit elements. It read as flat by comparison.
A pattern emerges here. Post-lunch gelato with higher dairy weight tends to dull rather than refresh. If selecting within that category, limiting to a single scoop is more effective. Otherwise, fruit-based profiles maintain clarity and avoid the same heaviness.
2016
At this point, this remained one of the few Sydney stores carrying both preferred flavour profiles within a single menu.
Despite a broad and unconventional range, ordering behaviour stabilised around two scoops: limoncello (lime and mint) and watermelon & mint. The pairing worked structurally. The acidity of the limoncello sharpened the palate, while the watermelon & mint contributed sweetness and lift. The shared mint note linked both, preventing fragmentation. The watermelon in particular held a natural flavour and colour, avoiding the artificial intensity seen elsewhere.
Deviations from this pairing were occasional. Rockmelon presented with accurate but restrained flavour, which was easily overshadowed when paired with something more assertive. Pina colada, in contrast, carried strong pineapple acidity supported by desiccated coconut, which added texture without muting the fruit. It settled as a consistent third option.
2017
After a gap of over a year, the return visit coincided with the introduction of several new flavours.
Melon & lychee opened with a combined rockmelon and honeydew profile, followed by a distinct lychee note. The inclusion of fruit pieces added intermittent texture, breaking the otherwise smooth base.
Roseberry combined raspberry acidity with a controlled floral lift from rose, extending the finish rather than dominating it.
Limoncello had been renamed lemon & mint, though the structure remained unchanged: sharp, salivating acidity with a clean finish. Watermelon & mint shifted slightly in colour and sweetness but retained its overall balance. These two continued to function as a stable reference point within the menu.
Tropical leaned heavily on passionfruit, both in flavour and texture. Seeds introduced crunch and a mild nuttiness, giving the scoop more dimensionality than a standard fruit gelato.
2018
Seasonal additions continued to rotate through.
Kiwi and banana presented as a layered profile. Kiwifruit led with acidity and light astringency, followed by banana, which contributed body and a more rounded sweetness. The result was noticeably creamier than the mint-based fruit options.
Dragonfruit drew from the red-fleshed variety. Flavour clarity was accurate to the fruit: lightly sweet, slightly watery, with a faint nuttiness. The gelato maintained that restraint rather than amplifying it artificially, which kept it aligned but understated.
2026
Black Forest
This iteration used a cherry base with chocolate ripple and crushed almonds. The cherry read as ripe and natural . That prevented the scoop from tipping into excess sweetness.The chocolate component was dense and smooth, forming a contrast against the softer base. Nuts introduced both texture and a mild roasted note, reinforcing the expected profile without overcomplicating it.
Overall, Anita Gelato is a consistent gelateria with stable flavour anchors and incremental variation over time.
Anita Gelato is located RG15, Ground Floor, Central Park Mall, 28 Broadway, Chippendale NSW 2008.